I. INTRODUCTION Rationale Practicum is prescribed in the Bachelor of Agricultural Engineering Technology Curriculum, structured to engage in varied individual effective experience for each student in the communities and organizations in the application of Engineering Technology in Agriculture. This exposes the students on the application of technologies and theories they have learned in the classroom with emphasis on farm mechanization, irrigation and crop processing in order to mold them to be more effective and globally competitive future Agriculture Engineering Technicians, trained efficiently in both theoretical and practice know-how, envisioned to be the future mentors of the farmers. Importance of the Practicum
33
Embed
Coco-Ethanol Production of the Hilltop Coco Products Enterprises-updated
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
I. INTRODUCTION
Rationale
Practicum is prescribed in the Bachelor of Agricultural
Engineering Technology Curriculum, structured to engage in
varied individual effective experience for each student in
the communities and organizations in the application of
Engineering Technology in Agriculture. This exposes the
students on the application of technologies and theories
they have learned in the classroom with emphasis on farm
mechanization, irrigation and crop processing in order to
mold them to be more effective and globally competitive
COCONUT FLOUR – this is the de-aled desiccated coconut
that is finely grounded.
2. COCONUT SHELL – this is the protective covering of the
coconut meat and water. This makes a very good source
of charcoal. This is very good fuel for domestic
cooking.
ACTIVATED CHARCOAL – found to posses the ability to
absorb gases and vapors. Hence finds uses in gas mask,
cigarette filters, removal of bad odors from air
conditioning, freezers, and refrigerators and many
other absorption capabilities.
CHARCOAL BRIQUETTES – coconut shell charcoal are
processed into briquettes so that it is easier to
transport.
NOVELTY ITEMS – local craftsmen make indigenous
novelties from shells such as lamps, figurines, picture
frames, musical instrument, souvenirs and many more.
3. COCONUT HUSK - Fibrons outer covering of the nut, this
part extent from nut skin to the shell and varying
thickness up to 5cm.
COCO COIR – the hair-like thread extracted from the
coconut husk by mechanical method or by the
decorticating machine.
COCO DUST – are the medium collected after separating
the coir from the husk.
4. COCONUT WATER – the liquid found inside the coconut. It
is the excellent and readily available drinking water.
The quality of water varies according to the age of the
nut. Younger nut water is largely consumed locally as
beverage. Water from nature nuts is used as raw
material from making nata de coco, vigegar, intravenous
fluid, and lector cyte, wine and alcohol.
5. COCONUT SAP – a very sweet juice obtained from a young
inflorescence locally known as “tuba.”
LIQUOR – coco sap are left to ferment and made into
alcoholic beverage called “tuba”. In Samar and Leyte
Province, they add bark from a local tree and ferment
to produce “Bahalina”. In Southern Tagalog and Bicol
Area, Coco sap are distilled and made into a strong
alcohol called “Lambanog.”
VINEGAR – coco sap are also made into vinegar.
COCO SUGAR – coco sap are sometimes cooked to produce
sugar. This has been a long practice in some places but
not in very large quantities.
COCO ETHANOL PRODUCTION PROCESS
The production of the coco-ethanol and its by products
undergoes the following processes.
FEEDSTOCK PREPARATIONCOCO SAP/ WATER
BREW FERMENTATION
DISTILLATION
END PRODUCT COLLECTION
EQUIPMENT USED
The following are the equipment used in the system:
1. Boiler and furnace with chimney
2. Still – bubbler, vapor stripper, condenser (reflex
section)
3. Cooling system with cooling tower
4. Other accessories
a. Batch charging tank c. Fermentation tank
b. Residue receiving tank d. Product containers
Coco ethanol production process first takes place by
collecting coco sap from the farmers. The sap, measuring ten
(10) gallons (37.870 liters) were added with two (2)
kilogram brown sugar and four (4) tablespoon of yeast. The
brew were cleaned and covered in a container for 6 days
fermentation. In fermentation of the brew, the sugar and
yeast are partially converted to alcohol. Next were charging
the brew into the boiler tank in preparation for
distillation.
To separate the ethanol on the brew, distillation
process/method was used. The brew were distilled at a
temperature of 78.4 0C, the boiling point of ethanol then
the brew to be distilled is heated in the boiler. Ethanol
which has the lowest temperature than water were first turn
into a vapor. The vapor enters the condenser, where it cool
and becomes a liquid again. The collected through a receiver
and drips finally to the container.
The second dripping faucet is a mixture of water and
ethanol called low proof ethanol which drips simultaneously
with the ethanol.
In order to maintain the temperature of the still, it
uses three kinds of cooling system; of which are water and a
controlled air passage into furnace. The first water cooling
system was constantly poured inside the still as soon as
vaporization takes place. If the first cooling system could
not sustain the rise in temperature. The later cooling
system, water and controlled air passage will then be used.
As soon as ethanol was observed to degenerately
dripped, distillation process could be ended to acquire a
good quality ethanol and leaving a small percentage of
alcohol to the residue.
Finally, the residue inside the boiler were left to cool
and drained the day after. Straining it while the residue
collected would be necessary making it dirt free. Sugar and
yeast as desired by the volume of the residue for vinegar
processing.
SKILLS AND KNOWLEDGE OBTAINED
While operating at the plant, the practicumers find a
way to learn experiences at the same time. “Training by
doing” this is...
V. PROBLEMS ENCOUNTERED AND RECOMMENDATIONS RELATED TO THE
PRACTICUM.
Problems Encountered
The problems that the practicumers encountered during
his training were all related to the plant’s operation.
Gathering the coco sap to the farmers are often difficult,
the coco sap needed are sometimes not acceptable and sub-
standard thus interrupt the fermentation process.
For fuel used the operation are sometimes wet due to
weather conditions mostly raining.
Weather condition could also affect the operation,
maintaining the temperature of the thermometer of the still
is flexible when the surrounding temperature are too hot and
cold.
Recommendations
Based on the observed operations, the practicumers
recommends the following:
A gradual feeding of fuel such as wood, coco shell, and
coco husk to the furnace should be done in order to
maintain its temperature.
Because distillation is the major energy-consuming
stage, such new technology should sought to improve
preferably more advance.
The trainee further recommends an innovation or its
cooling system in aid of controlling evenly the
temperature during operation.
A seminar should be conducted to the farmers
specifically to the coco sap collector for proper
handling and collecting the coco sap.
COCO ETHANOL PRODUCT COST
PARTICULARS PRICE/UNIT QUANTITY TOTAL
Coconut sap P 10.00/li 40 li P 400.00
Brown Sugar P 35.00/li 2 kl P 70.00
Yeast P 1.00/gram 4 g P 4.00
Labor (Operator) P 300.00/Operation 1 person P 300.00
Labor (Helper) P 200.00/Operation 1 person P 300.00
Fuel P 100.00/ Distillation P 100.00
Total Cost P1074.00
Estimated selling price of the product
Distillation
Product
Selling
price
% recovery
for 10 gal
of products
Recover
ed
volume
Total
Ethanol (H.P.)
Ethanol (L.P.)
Organic vinegar
60/ li
60/ li
25/ li
8%
15%
6%
3.2 li
6 li
30.4 li
P192.00
P360.00
P760.00
Total Product Price P1312.00
Net Income of Distillation 1312.00
1074.00
P238.00
Monthly Net Income Per
15 Distillation Run 238 x 15 = P3570.00
Year Net Income 3570x12 = P42840.00
COCO-ETHANOL PRODUCTION OF THE HILLTOPCOCO PRODUCTS ENTERPRISES
PRACTICUM-TERMINAL REPORT
CORADO, William L.GALONO, Domingo V.
Practicum-terminal submitted in partial fulfillment of the requirement for graduation for the degree of Agricultural Engineering Technology University of Eastern Philippines, College of Engineering, Research Contribution No._____ prepared at the University of Eastern Philippines, University Town, Northern Samar under the supervision of Engr. Lidany Fi Cornillez from December 2011 to February 2012.